We’re proud to introduce Adam’s Forge volunteer instructor Tom Pricone in this, his first offering of a knife class. Tom’s combined passion for cooking and blacksmithing led him to create a number of distinctive kitchen knives over the past several years.
In this class, Tom will be assisted by our excellent staff instructors as he shares some of the lessons he’s learned while refining his style as a bladesmith. This chef’s knife will bear some of Tom’s distinctive touches, combining the Brut de Forge style in which the hammer marks are left unpolished near the spine of the blade along with a traditional, octagonal Japanese Wa hidden-tang handle. Other design options include use of liner material to add color to the handle and your choice of several different hardwoods.
In keeping with our overall approach to bladesmithing, the emphasis in this class will be on forged to finish blades with minimal stock removal necessary. The impact of design choices on overall functionality, balance, wrist, and hand fatigue will also be explored. From forging to heat treating, grinding, polishing, handle construction and fit-up, students will have clear instruction and expert assistance each step of the way.
Rugged, refined, respected. This cutlery exemplifies functional, elegant beauty. If you’re serious about making knives, this class is not to be missed!
Prerequisites: Letter Opener Discovery plus Introduction to Bladesmithing or 2-3 of our blade classes.
This class takes place over three consecutive Sundays with an hour meal break.
Session 1: August 14th 2pm – 10pm
Session 2: August 21st 2pm – 10pm
Session 3: August 28th 2pm – 10pm